Frank Phélan - Saint-Estèphe 2013
Ref : 476512
Bottle 75 cL
i.e. 33.60 € / liter
1 product(s) soldsince yesterday
- Keeping level Peut encore vieillir
- Service temperature 18°
Our food and wine pairings
- Game
- Red meats
- Strong cheese
Our oenologists' opinion
Fruity and light
Its garnet color gives a nose on notes of green pepper, boxwood, then toasted wood. On the palate, this wine has a good balance, with medium body and vegetal notes. Finale on fairly short tannins.
Robe
Garnet
Features
Body ? The body is the way a wine feels inside the mouth. Several factors, such as the alcohol content and the presence of tannins, contribute to the feel of the wine.
Freshness ? The freshness of a wine is defined by its level of acidity. Unlike rounded wines, fresh wines are easy to drink, and are more lively. Acidity plays a necessary part in a wine's structure.
Aging ? All wines do not have the same aging potential. Some are supposed to be consumed at a young age while others must be kept for longer periods of time.
Tannins ? Coming from stems, grape pips and their storage barrels, the tannin gives structure to red wines only.
Do you know ?
A beautiful alternative to the prestigious great growths of Bordeaux, the second wines promise feats of great vintage years. From the youngest of large plots of Bordeaux chateaux, they live on the same land and benefit from a unique expertise in viticulture and vinification.
Domain and appellation
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Château Phélan-Ségur
Since 1985, the Gardinier Brothers are running the Château and its property. Thierry, Stéphane and Laurent Gardinier are perpetuating the values and the chivalrous spirit of its creators, known for their heart and their conviction.
- Terroir: The vineyard of the Château Phélan Ségur is extending on 70 hectares of amazing gravels made of clay on the plateau of Saint-Estèphe.
- Viticulture: Grapes are harvested manually with a special care, at their optimum ripeness.
- Wine-making: The fermentation lasts for about 10 days, where the methods of remontage (juices at the bottom of the tank are pumped and put back up), délestage (The must and the marc are divided in two separate tanks, the marc liberating a concentrated must) and regular pigeages (the marc is mixed with the must) are done. Put in barrels, the wines are subjected to a malolactic fermentation. The long work of assembly begins at the end of winter and consists in a rigorous tasting of each bundle. Some bundle will be used to elaborate the Grand Vin of the Château Phelan Ségur, others are destined to the second wine Frank Phelan or La Croix Bonis.
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Your cellarman's advice
Further information
